Shrimp & Grits
Greek philosopher Heraclitus of Ephesus mused, “The only thing that is constant is change” and I couldn’t feel this quote more than I do right now.
I have been thinking about writing this article for about a year now but was not totally ready for the change. Today I am.
I have been writing What’s Cooking with Katherine for the Jackson County Herald Tribune for nine years and for The Victoria Advocate for seven, even as I type that it does not feel like it’s been that long.
When I think back on the Katherine who wrote that very first article and how much she and her life has changed I can’t help but smile. You, my sweet reader, and I have been through a lot together, from the hard times to the zenith of joy we have shared it all which is why the decision to end my article was such a difficult one.
You have felt like a part of the family sharing everything from trips and holidays to quiet times at home, you have been a constant both in my kitchen and at my table.
But the time has come.
I will miss cooking for you. I will especially miss sharing snippets of my life and travels, and even more than that I will miss the calls, texts, emails and grocery store conversations I have enjoyed with you over the years.
I am proud to have shared a little spot at your table and to have added to your happiness, you have certainly added to mine.
I count myself as one of the lucky ones because as the years have passed and my life has changed it has evolved into a peaceful, satisfying and easy place.
The pace is shockingly quicker, which I think is a function of time, but the place is exactly where I have always wanted to be, and that beautiful present requires my whole presence.
Henry David Thoreau, who needs no introduction, wrote, “I wanted to live deep and suck out all the marrow of life...” The turn of phrase, “suck out all the marrow of life,” is one I have aspired to, to truly live and experience ALL the adventures. But what I found is that, for me, the greatest adventures happen around the dining room table when you share a meal with those you love. Those easy conversations and that sparkling laughter take me to a place no airplane ever could.
So, I will encourage you to take the time and to make the effort to keep the kitchen in your home aglow! Keep cooking and feeding those you love because those moments and memories are where the true magic in life is found!
For my final article I am sharing the very first recipe I ever made for you, Shrimp and Grits.
Thank you and adieu!
Ingredients:
• 2 lbs. fresh large shrimp
• 1/2 c unsalted butter, melted
• 4 tbsp Worcestershire sauce
• 4 tbsp fresh lemon juice
• 2 tsp. Old Bay seasoning • 2 tsp pepper
• 2 cloves garlic, minced
• 2 tsp Cajun seasoning
• 2 tsp. Louisiana hot sauce
• 5 c chicken broth
• ½ tsp. garlic powder
• 1 c quick cooking grits
• 2 c shredded sharp cheddar
Preparation:
Place the shrimp in a single layer on a rimmed cookie sheet lined with parchment paper. Whisk the butter, Worcestershire sauce, lemon juice, Old Bay, pepper, garlic, Cajun seasoning, and hot sauce together, pour over shrimp, tossing to coat.
Bake in a preheated 350 degree oven for 15 to 20 minutes.
While the shrimp is cooking, prepare the grits by bringing the broth and garlic powder to a boil in a large pot. When it is at a full rolling boil whisk in the grits. Reduce heat to low; cook 5 minutes or until thickened, stirring often. Add cheese, stirring until melted. Serve the shrimp on a bed or grits while hot!
